In his eighth collection of humorous essays, David Sedaris celebrates all that is a little “off” in life, from the come-ons and exclamations of Lonely Planet’s phrase books (“That is amazing/weird/wild!”) to the difficulties of being an American living abroad in the Bush years. My favorite observations in Let’s Explore Diabetes with Owls (Little, Brown, $27) involve the racial awkwardness occurring both before and after the elections of President Obama (turns out we may have a little work to do on the whole racism thing yet). Your favorite moments may be Sedaris’s uncomfortable memories of buying condoms in bulk at Costco, or when his voice morphs into that of a self-righteous suburbanite in one of the featured short stories. Whether or not you’re already familiar with Sedaris’s inimitable voice, you’ll find his take on modern life delightful.

Let's Explore Diabetes with Owls Cover Image
$27.00
ISBN: 9780316154697
Availability: Special Order—Subject to Availability
Published: Little, Brown and Company - April 23rd, 2013

Let's Explore Diabetes with Owls Cover Image
$16.99
ISBN: 9780316154703
Availability: In Stock—Click for Locations
Published: Back Bay Books - June 3rd, 2014

Beginning with ancient Egyptian bread and concluding with modernist foie gras, this journey through culinary history will deepen your appreciation of such ubiquitous fare as the sandwich. William Sitwell uses 4,000 years of recipes to explore the origins of today’s favorite foods as well as the evolution of food-related media, from the first cookbook to food TV. Unless you are willing to wait for airborne yeast to leaven your bread or have a taste for flamingo, not every dish here is appropriate for a weeknight dinner; while these recipes are not all practical guides, each is an illuminating example of humanity’s long and colorful relationship with our victuals (my favorite chapter title: “An Englishman discovers the fork, 1611”). With A History of Food in 100 Recipes (Little, Brown, $35), Sitwell has concocted a fascinating chronicle and a unique cookbook—one you will want to sit down and read from cover to cover.
A History of Food in 100 Recipes Cover Image
$35.00
ISBN: 9780316229975
Availability: Special Order—Subject to Availability
Published: Little, Brown and Company - June 18th, 2013

Thanks to Extra Virginity (W.W. Norton, $16.95), by Tom Mueller, drizzling olive oil on a piece of toast will never be quite so easy again. It is one of the most valuable substances in recorded history, so there is plenty to say about olive oil. And if Mueller had just given us a nice history of the product or a detailed description of its varied uses, I would have been eager to read his book; who doesn’t enjoy a well-researched food lit piece?! But that is not exactly what Extra Virginity is. This exposé also reveals the murky underworld of today’s olive-oil trade and production; indeed, everything about olive oil is hotly debated, and much is corrupt. While piquing interest among foodies and historians alike, this book reads primarily as a social plea: for the sake of history, culture, taste—for the sake of the olive farmers themselves—we must all be more discerning in our selection of olive oil.
Extra Virginity: The Sublime and Scandalous World of Olive Oil Cover Image
$16.95
ISBN: 9780393343618
Availability: Backordered
Published: W. W. Norton & Company - April 8th, 2013

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